The aroma of wine bright notes of fresh cherries mixed with hints of thyme and subtle smoky nuances.

Gastronomy

The wine will be an excellent couple of pasta with game, stews, grilled red meats, cheeses average degree of exposure.

Interesting Facts

Gorgeous, exciting, stylish and elegant "Ser Lapo" - very important for a family Matsei wine, first released in 1983 in memory of their famous ancestor Ser Lapo, who 16 December 1398 created the first official document mentioning "Chianti wine". In the main wine blend, the classic Tuscan Sangiovese elegantly framed by subtle notes of Merlot. Grapes are grown at an altitude of 220 to 510 meters above sea level on soils composed of marl and limestone sea. Age of vines varies from 10 to 21 years, planting density of 4500-7600 plants per hectare. Merlot harvest was collected on September 3, Sangiovese vines removed from September 18th. Fermentation took place for 15-18 days at a temperature of 28-30 ° C. Excerpt wine lasted 12 months and was carried out in small French oak barrels of 225 liters, of which 50% were new. After bottling "Ser Lapo" 4 more months to mature in the cellars of the winery. Wine storage capacity is 10-15 years.

Fonterutoli hosts are awnings Mazzei, who also own farms "Zisola" in Sicily and "Tenuta Belguardo" in Tuscany. They played an important role in the history of Tuscan wine: thanks Mazzei in 1398 came the name of the wine "Chianti". Today, the family owns Mazzei 470 hectares of vineyards, 69 hectares of which is occupied by vineyards Fonterutoli farms located in 4 separate areas: Belvedere, Fonterutoli, Badola and Siepi. One of the factors that determine the high concentration and a complex aroma of wines Fonterutoli is to support low yield vines: 1 hectare receive no more than 40 hectoliters of grapes. Characteristic features of berries that grow in different areas, also affect the formation of the taste of wine. Berries collected from low areas in Siepi and Belvedere, form a powerful structure, and clones from higher areas Fonterutoli Badola and give the wine richness and elegance. Harvest special attention: the grapes harvested in different areas by hand at a different time, when the berries reach optimum maturity. The process of making wine takes place under the supervision of the legendary agronomist-oenologist Carlo Ferrini (Carlo Ferrini), awarded Gambero Rosso title "Winemaker of the Year" in 2000.